Directions

1. Heat oil in a small skillet over low heat. Add garlic and red pepper flakes; cook and stir until garlic is golden, about 10 minutes. Let cool completely.
2. In a medium bowl combine shrimp, tomatoes, capers, ½ cup of the basil, and salt and pepper to taste. Stir in garlic mixture. If desired, cover and refrigerate 1 hour.
3. Cook spaghetti al dente according to package directions. Drain.
4. Meanwhile, place shrimp mixture in a large skillet over medium-low heat; cook until heated through. Add cooked spaghetti; toss lightly. Add cheese and 2 tablespoons basil; cook and toss until cheese melts and pasta is coated. Top with remaining 2 tablespoons basil, and serve.